Chocolate and semolina cream cake

Name: Chocolate and semolina cream cake
Ingredients: 150 g sugar; 200 ml water; 1 sachet vanilla sugar; 1/2 bottle vanilla essence; 3 eggs; 3 cups flour (250 ml each); 3 tablespoons cocoa; 1 cup sugar (250 ml); 1 sachet baking powder; 1 lemon; 1/4 teaspoon salt; 2 cups milk (250 ml each); 1 bottle vanilla essence; 400 g margarine; 100 g sugar; 150 g powdered sugar; 4 tablespoons cocoa; 350-400 ml milk; 3 egg yolks; 5 tablespoons semolina; 200 g sugar; 1-2 tablespoons cocoa

Dessert - Chocolate and semolina cream cake by Corina O. - Recipia

Chocolate and semolina cream cake has cocoa in the sponge and both creams, with soft, well-soaked layers. Two lemon-scented sponge layers hold the cocoa and semolina creams between them; I cut it into small pieces, just big enough to get a little of each layer. Prep: 30 minutes. Cook: 72 minutes. Rest: 3 hours and 10 minutes-4 hours and 10 minutes. Total time: 4 hours and 52 minutes-5 hours and 52 minutes. Servings: 16. Approximately 540 kcal and 7 g protein per serving.

Ingredients

For the syrup

150 g sugar
200 ml water
1 sachet vanilla sugar
1/2 bottle vanilla essence

For the sponge

3 eggs
3 cups flour (250 ml each)
3 tablespoons cocoa
1 cup sugar (250 ml)
1 sachet baking powder
1 lemon
1/4 teaspoon salt
2 cups milk (250 ml each)
1 bottle vanilla essence

For the first cream

400 g margarine
100 g sugar
150 g powdered sugar
4 tablespoons cocoa

For the second cream

350-400 ml milk
3 egg yolks
5 tablespoons semolina
200 g sugar
1-2 tablespoons cocoa

Preparation

1. To make the syrup, caramelize the sugar in a saucepan, then carefully pour in the water. Simmer over low heat for 7 minutes, until it reduces a little; add the vanilla sugar and vanilla essence, leave it on the heat a little longer, then take the pan off the heat and let the syrup cool. 2. Separate the egg whites from the yolks. Beat the egg whites with the salt until they hold their shape, gradually add the sugar and beat until you have a glossy meringue. Fold in the flour with a spatula, using upward strokes from the bottom of the bowl. Mix the egg yolks with the vanilla essence and lemon zest, then add the lukewarm milk. Dissolve the baking powder in 1 tablespoon of lemon juice and stir it into the yolk mixture. Pour it over the egg whites and fold in gently. 3. Divide the mixture in two. Pour one half into a baking tin lined with baking paper and bake in a preheated oven at 180°C for 25 minutes, until the sponge is lightly browned and springs back when touched. Leave it to cool for 30 minutes. 4. To make the first cream, beat the margarine with the sugar for 3 minutes, until softened and the sugar starts to dissolve. Add the cocoa and beat for 2 minutes, then add the powdered sugar and beat for another 2 minutes. Refrigerate the cream for 10 minutes. 5. Soak the first sponge with half the syrup and spread the first cream over it. Put the tin in the fridge while you bake the second half of the mixture, also at 180°C, for 25 minutes, until lightly browned. Leave the second sponge to cool for 30 minutes. 6. To make the second cream, warm the milk over low heat. Mix the sugar with the cocoa, then gradually add the semolina to the hot milk, stirring continuously. Add the egg yolks one at a time and cook the cream for 8 minutes, until thickened. Take the pan off the heat and leave the cream to cool. 7. Place the second sponge on top of the first cream, soak it with the remaining syrup and spread the semolina cream on top. Refrigerate the cake for 2-3 hours. You can decorate it with fruit, if you like.

Notes

Keep covered in the fridge for up to 3 days. For evenly sized sponge layers, measure the flour and milk with the same 250 ml cup and don't pack the flour into it. Coarser semolina makes the cream grainier; if you don't like that, choose fine semolina. The semolina cream must be cool before spreading, otherwise it will soften the layer underneath. The cake looks a little like layered cakes with cream, but the sponge layers are airier. Fresh, slightly tart fruit goes well with it when serving, and washed fruit should be dried well before you put it on top. You can swap the lemon zest in the sponge for orange zest. Contains gluten, milk and eggs.